March 26, 2010

Fusion Cobb Salad

It's spring & there's nothing funny about that where I'm concerned! I have yet to shed the 7 lbs I have put on from Christmas...from Christmas, you hear me? I want to scream. It's Easter next week and I'm still stuck with Christmas weight! Ugh....

So when I first began finalizing plans for dinner tonight, it had to be a salad and before I entered the kitchen, I had every intention of preparing a classic Cobb salad.

Somewhere along the way, once I opened the refrigerator door, I was seduced by the variety of herbs & fresh produce in my refrigerator (other than those called for Cobb's salad) a half finished container of plain yogurt, a lonesome tortilla in its bag & the scant golden raisins waiting to be used. And very soon plans drifted from traditional Cobb salad to what can only be called a Fusion Cobb salad.

There is some irony to the fact that Robert Cobb himself invented the salad back in the 1930's in California in a similar fashion, using items he had found in the refrigerator at his restaurant - The Brown Derby. So it gives me some comfort that since there was method to his madness, perhaps such will also be the case in mine!

Gather all the vegetables on the platter. Refrigerate till further use.

Chicken - If using the oven, turn the oven to 'broil' setting. If using a gas grill or charcoal grill, heat to medium-high.

Remove the chicken from the marinade. Discard excess marinade.

In the broiler pan, place the tenderloins on a baking stone or parchment lined baking tray (sprayed with non-stick spray) & cook the
tenderloins for about 8-9 minutes or until cooked. Baste with 'ghee' or olive oil. Grill for
another 8-9 minutes. Baste with olive oil or ghee & set aside.

Cook until no longer pink but do not overcook or they will dry out.

If using the gas or charcoal grill, grill the tenderloins until
golden brown and cooked through about 6-7 minutes on each side. Remove
from the grill or broiler pan and let rest for 10 minutes.

Tortilla Crisps -

Use any tortilla you have at hand or buy the kind you would use later on for wraps etc. The one I had on hand was a honey wheat tortilla. It is a little stale so it is perfect for the tortilla crisps.

Using a serrated bread knife, cut the tortilla in half. Overlap the edges & cut into radial shapes like pizza triangles. Heat olive oil in a small pan & heat on medium heat till hot but not fuming.

Add one tortilla triangle at a time & fry till to a lovely golden brown.

Assembly-

Remove the lettuce from the refrigerator. Discard the kitchen paper towels. Add all the herbs & vegetables. Add half the dressing & toss.

Cook's Note - I would serve the extra dressing on the side. Nothing worse than having way too much dressing to begin with. This way everyone can help themselves to more at the table.

This salad can best be described as a palimpsest of flavors. The zesty tang in the lemon dressing carries a hint of sweetness throughout, while the ginger & minty aromas amp up the flavors in the salad. The raisins add a touch of whimsy & sweeten the palette most unexpectedly.

The chicken with its moist tender flesh is an explosion of flavors with the cumin, spices & yogurt set against the refreshing canvas of the salad.

A perfect, light dinner with the tortilla crisps adding just the right touch of crunch!

Hearts of romaine lettuce - Wash, discard any brown or discolored leaves. Tear with hand or kitchen shears to approx 1" bite size pieces. Place in a large mixing bowl lined with kitchen paper towels. Using a kitchen paper towel pat dry the lettuce
to remove as much moisture as possible. Place in the refrigerator to chill while you prepare the other ingredients.

Avocado - Cut
an avocado into half. Retain the other half with the seed, in the
refrigerator. Score the avocado with a knife in a criss-cross fashion.
Do
not cut into the skin. Turn inside out to separate avocado fruit from skin. Set aside on a large platter.

Gather all the vegetables on the platter. Refrigerate till further use.

Cooking Method -

Chicken - If using the oven, turn the oven to 'broil' setting. If using a gas grill or charcoal grill, heat to medium-high.

Remove the chicken from the marinade. Discard excess marinade.

In the broiler pan, place the tenderloins on a baking stone or parchment lined baking tray (sprayed with non-stick spray) & cook the
tenderloins for 8-9 minutes. Baste with 'ghee' or olive oil. Grill for
another 8-9 minutes. Baste with olive oil or ghee & set aside.

If using the gas or charcoal grill, grill the tenderloins until
golden brown and cooked through about 6-7 minutes on each side.

Remove
from the grill or broiler pan and let rest for 10 minutes.

Tortilla Crisps- Using
a serrated bread knife, cut the tortilla in half. Overlap the edges
& cut into radial shapes like pizza triangles.

Heat olive oil in a
small pan & heat on medium heat till hot but not fuming. Add one tortilla triangle at a time & fry till to a lovely golden brown.

Comments

It's spring & there's nothing funny about that where I'm concerned! I have yet to shed the 7 lbs I have put on from Christmas...from Christmas, you hear me? I want to scream. It's Easter next week and I'm still stuck with Christmas weight! Ugh....

So when I first began finalizing plans for dinner tonight, it had to be a salad and before I entered the kitchen, I had every intention of preparing a classic Cobb salad.

Somewhere along the way, once I opened the refrigerator door, I was seduced by the variety of herbs & fresh produce in my refrigerator (other than those called for Cobb's salad) a half finished container of plain yogurt, a lonesome tortilla in its bag & the scant golden raisins waiting to be used. And very soon plans drifted from traditional Cobb salad to what can only be called a Fusion Cobb salad.

There is some irony to the fact that Robert Cobb himself invented the salad back in the 1930's in California in a similar fashion, using items he had found in the refrigerator at his restaurant - The Brown Derby. So it gives me some comfort that since there was method to his madness, perhaps such will also be the case in mine!

Gather all the vegetables on the platter. Refrigerate till further use.

Chicken - If using the oven, turn the oven to 'broil' setting. If using a gas grill or charcoal grill, heat to medium-high.

Remove the chicken from the marinade. Discard excess marinade.

In the broiler pan, place the tenderloins on a baking stone or parchment lined baking tray (sprayed with non-stick spray) & cook the
tenderloins for about 8-9 minutes or until cooked. Baste with 'ghee' or olive oil. Grill for
another 8-9 minutes. Baste with olive oil or ghee & set aside.

Cook until no longer pink but do not overcook or they will dry out.

If using the gas or charcoal grill, grill the tenderloins until
golden brown and cooked through about 6-7 minutes on each side. Remove
from the grill or broiler pan and let rest for 10 minutes.

Tortilla Crisps -

Use any tortilla you have at hand or buy the kind you would use later on for wraps etc. The one I had on hand was a honey wheat tortilla. It is a little stale so it is perfect for the tortilla crisps.

Using a serrated bread knife, cut the tortilla in half. Overlap the edges & cut into radial shapes like pizza triangles. Heat olive oil in a small pan & heat on medium heat till hot but not fuming.

Add one tortilla triangle at a time & fry till to a lovely golden brown.

Assembly-

Remove the lettuce from the refrigerator. Discard the kitchen paper towels. Add all the herbs & vegetables. Add half the dressing & toss.

Cook's Note - I would serve the extra dressing on the side. Nothing worse than having way too much dressing to begin with. This way everyone can help themselves to more at the table.

This salad can best be described as a palimpsest of flavors. The zesty tang in the lemon dressing carries a hint of sweetness throughout, while the ginger & minty aromas amp up the flavors in the salad. The raisins add a touch of whimsy & sweeten the palette most unexpectedly.

The chicken with its moist tender flesh is an explosion of flavors with the cumin, spices & yogurt set against the refreshing canvas of the salad.

A perfect, light dinner with the tortilla crisps adding just the right touch of crunch!

Hearts of romaine lettuce - Wash, discard any brown or discolored leaves. Tear with hand or kitchen shears to approx 1" bite size pieces. Place in a large mixing bowl lined with kitchen paper towels. Using a kitchen paper towel pat dry the lettuce
to remove as much moisture as possible. Place in the refrigerator to chill while you prepare the other ingredients.

Avocado - Cut
an avocado into half. Retain the other half with the seed, in the
refrigerator. Score the avocado with a knife in a criss-cross fashion.
Do
not cut into the skin. Turn inside out to separate avocado fruit from skin. Set aside on a large platter.

Gather all the vegetables on the platter. Refrigerate till further use.

Cooking Method -

Chicken - If using the oven, turn the oven to 'broil' setting. If using a gas grill or charcoal grill, heat to medium-high.

Remove the chicken from the marinade. Discard excess marinade.

In the broiler pan, place the tenderloins on a baking stone or parchment lined baking tray (sprayed with non-stick spray) & cook the
tenderloins for 8-9 minutes. Baste with 'ghee' or olive oil. Grill for
another 8-9 minutes. Baste with olive oil or ghee & set aside.

If using the gas or charcoal grill, grill the tenderloins until
golden brown and cooked through about 6-7 minutes on each side.

Remove
from the grill or broiler pan and let rest for 10 minutes.

Tortilla Crisps- Using
a serrated bread knife, cut the tortilla in half. Overlap the edges
& cut into radial shapes like pizza triangles.

Heat olive oil in a
small pan & heat on medium heat till hot but not fuming. Add one tortilla triangle at a time & fry till to a lovely golden brown.